It's pumpkin time again! Thank goodness we have no pumpkin shortage here. This cake is so good and so perfect to have this time of year. I can't imagine anyone not liking it. I literally could not stop eating it.....once slice, two slices.....But they were small ones! I've made this twice in the past two weeks. Once for my family and one for a church fundraiser. I hope you enjoy it. It's simple to make and comes from Betty Crocker.
1 box Betty Crocker SuperMoist yellow cake mix
1 cup (from 15 oz can) pumpkin, NOT pumpkin pie mix
1/3 cup water
1/3 cup vegetable oil
2 teaspoons pumpkin pie spice
1 can (14 oz) sweetened condensed milk
2 jars (12 oz each) hot fudge topping (I used caramel in holes since hot fudge was too hard to fill in)
1 container Cool Whip (I added 1/2 tsp coconut extract - it was really good. I also added a small container Yoplait French Vanilla Yogurt)
1/4 cup chopped pecans, toasted
2 tablespoons caramel topping
Heat oven to 350 degrees F or 325 for dark or nonstick pan. Grease or spray bottom only of 13x9 in pan.
In a large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed until moistened, then on medium speed 2 minutes. Pour into pan. Bake 26 to 33 minutes or until cake springs back when touched lightly in center.
Immediately poke cake every inch with handle of wooden spoon halfway into cake. Drizzle condensed milk evenly over top of cake; let stand until milk has been absorbed into cake, about 5 minutes.
Meanwhile, place hot fudge in medium microwavable bowl. Microwave uncovered on High 15 to 30 seconds or until smooth. Spoon and spread over cake, pressing slightly into holes. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.
Just before serving, drizzle caramel sauce over each serving of cake. Store cake loosely covered in refrigerator.